- 2-4 cups organic baby greens with herbs
- 1 pear
- 1 whole artichoke heart
- 1/2 cup walnut pieces
- 1/4-1/2 cup crumbled goat cheese
- 12-14 kalmata olives
- freshly cracked pepper
- extra virgin olive oil
- balsamic vinegar
in a small skillet, heat 1 tbsp olive oil. toast walnut pieces over high heat, shaking or stirring frequently, about 3-4 minutes, or until they have a nice brown color to them. remove from oil and place in the freezer while you assemble the rest of the salad. (should be about 10 minutes or less, just to take the scalding heat off.)
divide greens between two plates. slice pear and arrange half on each salad. slice artichoke heart and arrange between pear slices. top with cheese, olives and walnuts. crack a little pepper on top and finish with a drizzle of olive oil and vinegar. all the flavors will do a little dance in your mouth – delish!
